Best 3 Potato Dumpling Casserole Recipes
**Potato Dumpling Casserole: A Culinary Symphony of Comfort and Delight**
Embark on a tantalizing culinary journey with our exquisite potato dumpling casserole, a masterpiece that harmonizes the rustic charm of dumplings with the rich, velvety embrace of a creamy sauce. This delectable dish is a symphony of textures and flavors, featuring tender, fluffy dumplings enveloped in a luscious blanket of savory sauce, enhanced by a medley of herbs and spices that dance upon your palate. Whether you seek a hearty main course or a comforting side dish, this potato dumpling casserole takes center stage, promising an unforgettable dining experience. Our curated collection of recipes offers variations that cater to diverse preferences, ensuring that every bite is a celebration of culinary artistry.
BEEF AND POTATO DUMPLING CASSEROLE
When your family is hankering for meat and potatoes, put together this easy casserole.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. In 12-inch skillet, cook beef, onion, mushrooms and salt over medium heat, stirring occasionally, until beef is brown.
- While beef is cooking, in 2-quart saucepan, heat water and butter to boiling; remove from heat. Stir in dry potatoes and sour cream. Let stand 1 minute, then stir vigorously until smooth. Stir in 2/3 cup Bisquick mix, the chives and egg.
- Drain beef mixture. Stir 3 tablespoons Bisquick mix into soup. Stir soup mixture, broccoli and ketchup into beef mixture. Heat to boiling. Boil uncovered 1 minute. Pour into ungreased 3-quart casserole. Scoop potato dumpling mixture around edge of casserole.
- Bake uncovered 25 to 30 minutes or until dumplings are light golden brown.
Nutrition Facts : Calories 460, Carbohydrate 32 g, Cholesterol 110 mg, Fat 1, Fiber 4 g, Protein 22 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1200 mg
POTATO DUMPLING CASSEROLE
Joe Ellen Meskimen, Cedar Rapids, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8-10 servings.
Number Of Ingredients 16
Steps:
- Combine all dumpling ingredients; spoon into a large pastry bag, half at a time, fitted with large plain tube (opening should be about 1/2 in. diameter). Bring 5 qts. of salted water to a boil in a large stock pot, then adjust heat so water bubbles very gently. , Squeeze out dumplings over simmering water, cutting with scissors at 1-in. intervals and letting drop into water. Simmer, uncovered, until dumplings float, then simmer 1 minute more. Remove with a slotted spoon; drain and keep warm in a 2-qt. baking dish. , For the sauce, saute onion in butter until tender. Blend in flour. Add cream and broth all at once. Cook, stirring constantly, until thickened and bubbly. , Remove from the heat; stir in 1/4 cup Swiss cheese and 1/4 cup Parmesan cheese. Pour over dumplings; sprinkle with remaining cheese. , Bake at 350° for 45 minutes or until hot and bubbly and golden brown on top. Sprinkle with parsley if desired.
Nutrition Facts : Calories 201 calories, Fat 10g fat (6g saturated fat), Cholesterol 72mg cholesterol, Sodium 604mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.
POTATO DUMPLING CASSEROLE
Yummy potato dumplings baked in a rich cheese sauce. A family favorite, and a great use for leftover mashed potatoes. You can also double the sauce recipe and use it as the base for a terrific macaroni and cheese casserole. If Jarlsberg cheese is not available at your store, you can use Swiss cheese.
Provided by Sue S.
Categories Side Dish Potato Side Dish Recipes
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- In a medium bowl, mix together the mashed potatoes, 1 cup flour, eggs, salt and pepper until well blended. Spoon into a clean plastic bag.
- Bring 5 quarts of water to a boil in a large pot. Adjust heat so that water boils very gently. Cut a small opening in the corner of the baggie, and squeeze out dumplings into the water, cutting with scissors at 1 inch intervals. Let the dumplings simmer uncovered until they float to the top. Remove with a slotted spoon, and place in a 2 quart baking dish. Keep warm.
- Preheat the oven to 350 degrees F (175 degrees C). Melt butter in a skillet over medium heat. Saute onion in butter until tender. Blend in 2 tablespoons flour until smooth. Pour in cream and broth, and cook, stirring constantly until thickened. Remove from heat and stir in half of the Parmesan cheese and half of the Jarlsberg until smooth. Pour over the dumplings in the dish. Sprinkle remaining cheeses over the top.
- Bake uncovered for 45 minutes in the preheated oven, until the top is golden brown and sauce is bubbly.
Nutrition Facts : Calories 373.3 calories, Carbohydrate 34.2 g, Cholesterol 120.7 mg, Fat 20.7 g, Fiber 2 g, Protein 12.9 g, SaturatedFat 12.2 g, Sodium 1018.7 mg, Sugar 2.6 g
Tips:
- Use a combination of Russet and Yukon Gold potatoes for the best texture and flavor in your dumplings.
- Make the mashed potatoes ahead of time and store them in the refrigerator overnight. This will help them hold their shape better when they are boiled.
- When forming the dumplings, be sure to make them about 1-inch thick and 2-inches wide. This will ensure that they cook evenly.
- Boil the dumplings in a large pot of salted water until they float to the top. This will take about 3-4 minutes.
- While the dumplings are boiling, make the sauce. Be sure to use a good quality sausage and plenty of butter and onions.
- Once the dumplings are cooked, add them to the sauce and stir gently to combine. Serve immediately.
Conclusion:
Potato Dumpling Casserole is a hearty and comforting dish that is perfect for a cold winter day. The dumplings are light and fluffy, while the sauce is rich and flavorful. This dish is sure to be a hit with your family and friends.
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